New York style Jewish Rye - anyone got an authentic recipe pls?

Hi folks. Just wondering if any New Yorkers - or others - might be willing to share a great recipe for an authentic NY Rye they can swear by from personal baking experience? Googling brings up plenty of promising-looking recipes (eg: this one[1]) and I probably have a recipe or three in my bread books, but would prefer to begin with a tried-and-true recipe from another TFL tribe member.

I usually use a whole-grain organic rye in my SD breads, but fellow Perth-based TFLer Yozzause has recently kindly provided me with some light organic rye - thought this was a perfect opportunity to sample something close to the classic NY deli sandwich, pastrami on rye. Would prefer to fly to NY for the real deal, of course, but that ain't gonna happen right now, so...anyone?